Café burger bun with skyr, precut
50000090
•
100 Net weight/volume
Café burger buns with skyr are baked with durum wheat and oat flakes and sprinkled with a mixture of maize grits, oats and flax and sesame seeds. The buns contain approx. 10% skyr (equivalent to 25% of the liquid contained in the bun) which ensures a particularly dense and moist crumb. Baking in a stone oven ensures an attractive, rustic look.
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Vegetarian
| Allergens |
|---|
| Sesame seeds |
| Milk |
| Oats |
| Barley |
| Rye |
| Wheat |
| Cereals containing gluten |
| May contain traces of |
|---|
| Does Not Contain Declaration Obligatory Allergens |
| per 100 g | |
|---|---|
| Energy, kJ | 274 kcal |
| Energy, kJ | 1158 kJ |
| Fat | 4.9 g |
| Fat of which is saturated acids | 1.0 g |
| Carbohydrate | 46 g |
| Carbohydrate of which sugar | 2.0 g |
| Fibre | 4.3 g |
| Protein | 9.4 g |
| Salt | 1.2 g |
WHEAT flour, water, skyr (MILK) 8,5%, Oat flakes 6%, durum WHEAT flour, rapeseed oil, Linseed 1;%, SESAME seeds 1,5%, iodized salt, corn flakes (cornflakes, salt, BARLEY malt extract), sugar, dried sourdough (WHEAT flour, sourdough culture), yeast, emulsifier (veg. E471), RYE flour, WHEAT malt flour, enzymes (WHEAT), flour treatment agent (E300).
At -18°C or colder. Do not re-freeze after defrosting.
Thaw the product on a baking sheet at room temperature for approx. 1 hour or in a plastic bag overnight in the refrigerator. The products are then ready for serving. Can be baked max. 3 min at 190 ° C in air oven.
| Shelf life | 360 |
| Country of origin | Denmark |
| Manufacturer | Denmark |
